abstract
- This chapter describes the main kinetic models that have been used to determine the kinetics of microbial and enzymatic inactivation in the treatment of food with high pressures. The benefits and challenges of each of the models are described, as well as the results of their application in various food systems, and finally, recommendations are established for the design of experimental studies that help to select the most appropriate models to define processes to be applied at an industrial level to obtain safe and stable products. © 2026 John Wiley & Sons Ltd. All rights reserved.